Antioxidant Capacity of Colored Barley Extracts by Varieties
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200508824104313.pdf
Reference5 articles.
1. Phenolic compounds and antioxidant activity from red grape marc extracts
2. Mutations affecting flavonoid synthesis in barley
3. Proanthocyanidins from Barley Bran Potentiate Retinoic Acid-induced Granulocytic and Sodium Butyrate-induced Monocytic Differentiation of HL60 Cells
4. Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
5. Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra)
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1. Naked Waxy Barley (Hordeum Vulgare L.) Cultivar 'Heukbochal' with High Anthocyanin Content and Black Lemma;Korean Journal of Breeding Science;2021-09-01
2. Covered Barley(Hordeum vulgare L.) Variety, 'Cheongmyeong' With High Anthocyanin Content and Green Aleurone Layer;Korean Journal of Breeding Science;2018-06-01
3. Application of Near Infrared Reflectance Spectroscopy for Rapid and Non-Destructive Discrimination of Hulled Barley, Naked Barley, and Wheat Contaminated with Fusarium;Sensors;2018-01-02
4. Instant Gruel from Colored Barley and Oats for Improving Diabetic Conditions;Journal of the Korean Society of Food Science and Nutrition;2013-06-30
5. Comparison of the organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars;Korean Journal of Food Preservation;2013-06-30
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